1 block mozzarella cheese, 8 oz
16 Genoa salami slices 4 inches
1 can small artichoke hearts, drained and halved, 14 oz
1 pint grape tomatoes
1 jar large pitted Spanish olives, drained, 6 oz
16 wooden skewers, 6 to 12 inches
1 bottle balsamic basil vinaigrette, 16 oz
1 tablespoon fresh lemon juice
Fresh parsley sprigs for garnish
Cut cheese into 16 cubes. Wrap salami slices around cheese cubes. Thread cubes, artichoke hearts, tomatoes, and olives alternately onto skewers.
Put skewers in large plastic container or baking dish.
Stir together vinaigrette and lemon juice. Pour dressing mixture over skewers; cover tightly and chill 8 hours.
Remove skewers from marinade before serving, discarding marinade. Garnish if desired.